Sunday, December 16, 2007

Raisin Bread Pudding-SHF #38

I know it’s Sunday. I just ran out of time on Friday to post it, but it’s by no means late. Zorra of 1x umrühren bitte is hosting this months Sugar High Friday and she has declared it “pudding Friday”. That’s right, pudding, in any form.

At first, I thought …great! Then reality set in. There are sooo many variations of pudding. I just couldn’t decide. Did I want something chocolate-y? Mousse? Steamed? Decisions, decisions. I procrastinated so long that the choice was made for me. Earlier in the week, I had made “raisin bread” and it had gotten stale. Instead of throwing it out, I rejuvenated it by turning it into delicious raisin bread pudding. I really didn’t have to add too much to the custard since the bread had a lot of flavor on its own. I did add a handful of raisins just because I really like raisins. I ate a slice for breakfast with coffee and it was fab.

So grab your stale bread and join in the fabulousness of Sugar High Friday~ Pudding. You have until December 24, 2007 to get your “pudding on”.

Raisin Bread Pudding

4 cups of cinnamon raisin bread

2 large eggs

½ cup of sugar

1 cup milk

½ cup of half and half

1 teaspoon of vanilla

Freshly grated nutmeg

Pinch of salt

Preheat oven to 350°F

I used a 6-inch paper liner to bake in. If you use a pan, you must butter the pan.1. Whisk together milk, half and half, and eggs. Then add in the sugar, salt, and spices. Set aside.2. Line the pan with the bread slices. Then pour the custard over the bread and make sure the bread absorbs all the custard.3. Bake for 1 hour or until the custard has taken. You can serve bread pudding right out of the oven, or wait until warm.